Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup ricotta cheese
- 1 egg
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tbsp lemon zest
- 1 tbsp lemon juice
Special Equipment Needed:
- Muffin tin
- Mixing bowl
- Electric mixer
- Rolling pin
- Pastry cutter or knife
Step-by-Step Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a mixing bowl, cream together the butter and sugar using an electric mixer until light and fluffy.
3. Add the ricotta cheese, egg, lemon zest, and lemon juice to the mixture and beat until well combined.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the flour mixture to the butter mixture, mixing until just combined.
6. On a lightly floured surface, roll out the dough to 1/4 inch thickness.
7. Cut the dough into circles using a pastry cutter or knife.
8. Press each circle into the muffin tin, making sure to press the dough up the sides.
9. Spoon the ricotta mixture into each muffin cup, filling them about 3/4 full.
10. Bake for 20-25 minutes, or until the edges are golden brown and the filling is set.
11. Allow the bocconotti to cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 20-25 minutes
Total time: 45 minutes
Temperature:
375°F (190°C)
Serving size:
Makes 12 bocconotti
Nutritional information:
Calories: 210
Fat: 10g
Saturated Fat: 6g
Cholesterol: 45mg
Sodium: 75mg
Carbohydrates: 26g
Fiber: 1g
Sugar: 12g
Protein: 4g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Mascarpone cheese can be used instead of ricotta cheese.
- Orange zest and juice can be used instead of lemon zest and juice.
Variations:
- Add 1/2 cup of chopped almonds or pistachios to the ricotta mixture for added texture.
- Top each bocconotto with a dollop of whipped cream and a sprinkle of lemon zest before serving.
Tips and Tricks:
- Make sure the butter and ricotta cheese are at room temperature before mixing.
- Do not overmix the dough, as this can result in tough bocconotti.
- Use a pastry cutter or knife to cut the dough into circles that are slightly larger than the muffin cups, as the dough will shrink slightly during baking.
Storage Instructions:
Store the bocconotti in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
To reheat the bocconotti, place them in a preheated 350°F (175°C) oven for 5-10 minutes, or until warmed through.
Presentation Ideas:
Arrange the bocconotti on a platter and dust with powdered sugar before serving.
Garnishes:
Garnish each bocconotto with a sprig of fresh mint or a slice of lemon.
Pairings:
Serve the bocconotti with a cup of hot tea or coffee.
Suggested Side Dishes:
These bocconotti are a sweet treat and do not require any side dishes.
Troubleshooting Advice:
- If the dough is too dry, add a tablespoon of milk or water at a time until it comes together.
- If the filling is too runny, add a tablespoon of flour at a time until it thickens.
Food Safety Advice:
Make sure to wash your hands and all utensils thoroughly before preparing this recipe.
Food History:
Bocconotti are a traditional Italian pastry that originated in the region of Puglia. They are typically filled with jam or chocolate, but this lemon and ricotta version is a popular variation.
Flavor Profiles:
These bocconotti have a sweet and tangy flavor from the lemon and a creamy texture from the ricotta cheese.
Serving Suggestions:
Serve these bocconotti as a dessert or a sweet snack.
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Region: Italian